Vegetarian Korean Dakgalbi with Quorn Pieces

Try this vegetarian Korean Dakgalbi recipe for something a little bit different for dinner tonight! It’s packed full of veggies, tender Quorn Vegetarian Chicken Pieces and Korean rice cakes - also known as tteobokki!

Simply make a marinade for the Quorn Vegetarian Chicken Pieces before simmering in a pan with the veggies, Korean rice cakes and water.

Pile into lettuce cups or serve with steamed rice and veggies for a tasty Asian inspired meal!

Serves 4

50 mins

Easy

284 cals
(Per serving)

7.1g of fat
(Per serving)

Ingredients

  • 300g Quorn Vegetarian Chicken Pieces
  • 1 sweet potato, cut into long thick sticks
  • 1 carrot, diagonally sliced
  • ½ small cabbage, shredded
  • 10 leaves Korean perilla, thinly sliced
  • 24 pieces Korean rice cakes, separated if you use pre-packaged rice cakes, simmer in water for ten minutes or until very bendy
  • 1 tbsp sunflower oil

For the marinade:

  • 4 tbsp gochujang Korean chilli paste
  • 2 tbsp rice wine
  • 1 tbsp gochugaru Korean chili flakes
  • 1 tbsp soy sauce
  • 1 tbsp raw sugar
  • 1 tbsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp curry powder
  • ½ onion, grated or minced
  • Few sprinkles ground black pepper

Method

  1. Combine all the marinade ingredients in a bowl and mix well before pouring over the Quorn Vegetarian Chicken Pieces and leave to marinate for 30 mins.
  2. Heat oil in a pan on a medium high heat and add the vegetables, rice cakes and 100ml of water and cook for 3-4 mins. Then reduce the heat to medium to medium low, add the marinated Quorn Vegetarian Chicken Pieces and cook for a further 10 minutes. Stir often and cover in between. Add a little more water if drying out.
  3. Serve with rice and lettuce cups or some steamed veggies!

Tip: Rice cakes can be found online or Asian supermarkets. If you can’t find them you could substitute with Gnocchi!

Perilla leaves could also be swap for thinly sliced spring greens.